Abstract: In order to explore the influence of different processing technology on marinated beef quality, with marinated beef used as the raw material. The normal temperature storage was used as the control group, and 4 ℃ storage, ultra-high pressure treatment, ultra-high pressure combined with 4 ℃ were used as the treatment group, which provided a reference for providing a new way of marinated beef preservation. The results showed that the sensory scores of marinated beef treated at 4 ℃ storage, ultra-high pressure treatment and ultra-high pressure combined with 4 ℃ were all higher than those of the control group. After 16 days of storage, the changing trends of texture, total volatile base nitrogen (TVB-N) values, pH value, thiobarbituric acid (TBA) values and other indexes were slower than those of the control group. The TVB-N value of the ultra-high pressure combined with 4 ℃ treatment group was 15.254 mg/kg, and the TBA value increased by only 5%. The total viable counts of marinated beef were 1.78 lg CFU/g, while it reached 5.21 lg CFU/g in the normal temperature control group on the 8th day. The electronic nose analyses showed that there was no significant change in odour in the ultra-high pressure combined with 4 ℃ treatment group. After 16 days of storage, its indexes were still close to 0 days. Compared with other treatment groups, ultra-high pressure combined with 4 ℃ treatment can better prolong the storage period of marinated beef. In conclusion, ultra-high pressure combined with 4 ℃ treatment group is the optimal pretreatment method for marinated beef storage.